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VEGAN  ROSCA DE REYES

1 pack Active dry yeast ½ cup Soy milk, warm 3 ⅓ cup Bread flour ¾ cup Sugar, granulated 1 tsp. Salt 1 tsp. Orange zest ¼ cup Orange juice ¾ cup Potato, Yukon gold ½ cup+ 1 tbsp. Vegan butter

Candied Cherries Candied Oranges Quince Paste Guava Paste Dried Figs

⅓ cup Sugar granulated ⅓ cup Vegan butter earth balance, softened ½ cup All-purpose flour ½ tsp. Vanilla extract

2 tbsp. Soy milk unsweetened 1 tbsp. Maple Syrup 1 Plastic baby Jesus (optional)

1

STEP 1

Dissolve the yeast in the soy milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min. In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.

2

STEP 2

Whisk together the orange juice, mashed potato, and yeast-flour mixture. Add to bowl with the flour mixture and mix on low. Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.

3

STEP 3

Place the dough in a bowl, cover with a towel and let rise for 1 to 1 ½ hrs. Punch down the dough and lay on a floured surface. Roll out the dough into a log shape and bend the ends around to form a circle. Press edges together to avoid separation.

4

STEP 4

Place the rosca on a parchment lined sheet tray and cover with a towel and let rise for 1 hr. in a warm place (70- 75F) or until double in size. Meanwhile preheat the oven to 350F.

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